Smoky Cauliflower and Onion Frittata

Ingredients

• 2 tablespoons olive oil
• 1 medium cauliflower (about 1¾ pounds/800 g), cut into very small florets
• 1 large or 2 medium onions, thinly sliced
• ¼ cup (60 ml) water
• 2 teaspoons smoked paprika
• Kosher salt and freshly ground black pepper
• 9 large eggs
• ¼ cup (60 ml) whole milk
• 3 ounces (80 g) Gruyère cheese, grated (about ¾ cup)
• 2 tablespoons chopped fresh flat-leaf parsley
• 5 ounces (140 g) mixed greens (about 6 cups)
• Cidery Dijon vinaigrette, for serving

Instructions

1. Preheat the oven to 435°F (225°C) with a rack in the center.
2. Heat the olive oil in a 10-inch ovenproof skillet over medium-high heat.
3. Add the cauliflower, onions, water, smoked paprika, 2 teaspoons salt, and 1 teaspoon pepper. Stir, cover, and cook, stirring often, until the onions are soft and the cauliflower is easily pierced with a fork, 14 to 18 minutes.
4. If liquid remains, uncover and cook for 2 minutes more, until evaporated.
5. In a medium bowl, whisk the eggs, milk, 1½ teaspoons salt, and ¼ teaspoon pepper. Stir in the Gruyère and parsley.
6. Pour the egg mixture evenly over the cauliflower and onions. Carefully transfer the skillet to the oven and bake until the frittata is set but barely jiggles in the center, 15 to 20 minutes.
7. Remove from the oven and rest for 10 minutes.
8. Toss the mixed greens with vinaigrette and serve alongside wedges of warm frittata.